How do I bake a picture-perfect lemon meringue pie?

Brighten your day with our 'lemon meringue pie' recipe. Tangy lemon filling meets fluffy clouds of meringue, creating a dessert that's as beautiful as it is delicious!

You'll need

Items needed to answer the question, How do I bake a picture-perfect lemon meringue pie. Items include: Graham cracker crumbs Butter Granulated sugar Cornstarch Water Lemons Eggs

Graham cracker crumbs 1 and 1/2 cups
Butter 1/3 cup
Granulated sugar 1/4 cup + 1/4 cup + 1/4 cup
Cornstarch 1/4 cup
Water 1 and 1/2 cups
Lemons 2 (for juice and zest)
Eggs 3 (separated into yolks and whites)

Take note
Baking requires precision and attention to detail. Make sure to follow the steps carefully and handle hot ingredients with caution. Also, be prepared for your kitchen to smell irresistible!

1

Prepare the crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine 1 and 1/2 cups of graham cracker crumbs, 1/3 cup of melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated, then press the mixture into the bottom and up the sides of a pie dish. Bake the crust for 8-10 minutes, or until it turns golden brown.

2

Make the lemon filling

In a medium saucepan, whisk together 1 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt. Gradually whisk in 1 and 1/2 cups of water, followed by 1/2 cup of freshly squeezed lemon juice and the zest of 2 lemons. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and whisk in 3 beaten egg yolks. Return the mixture to the heat and cook for an additional 2 minutes. Remove from heat and set aside.

3

Create the meringue topping

In a large mixing bowl, beat 4 egg whites on high speed until soft peaks form. Gradually add 1/4 cup of granulated sugar, continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.

4

Assemble and bake

Pour the lemon filling into the baked crust, spreading it evenly. Spoon the meringue on top of the filling, making sure to cover the edges to prevent shrinking. Use the back of a spoon to create peaks for a decorative touch. Bake the pie in the preheated oven for 15-20 minutes, or until the meringue is golden brown.

5

Cool and enjoy

Once the pie is done baking, remove it from the oven and let it cool to room temperature. This will allow the meringue to set. You can refrigerate the pie for a couple of hours to enhance its flavor. Slice, serve, and savor the heavenly combination of tangy lemon and fluffy meringue!